Spinach and Sun-Dried Tomato Spaghetti Recipe

Name: Spinach and Sun-Dried Tomato Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large spaghetti squash; 2 Tbs. olive oil; 1 small onion, chopped; 5 oz. spinach; 1 clove garlic, minced (1 tsp.); 1 cup chickpeas; 4 oz. oil-packed sun-dried tomatoes, drained and julienned; 1/2 cup fresh basil, chopped; 1 1/2 tsp. garlic salt; 4 Tbs. low-fat feta cheese

Servings: persons

1
Pierce spaghetti squash rind several times with fork.
2
Microwave on high 5 minutes per pound of squash, until squash is soft.
3
Cut in half lengthwise, and remove seeds.
4
Rake insides of squash into bowl.
5
Cook olive oil and onion in large skillet over high heat, until fragrant.
6
Stir in spinach and garlic, and cover.
7
Cook 5 minutes, stirring occasionally.
8
When spinach has cooked down, reduce heat, and stir in spaghetti squash.
9
Stir in chickpeas, sun-dried tomatoes, basil, and garlic salt.
10
To serve, divide among 4 plates, and top each with 1 Tbs.
11
feta cheese.

956

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large spaghetti squash, 2 Tbs. olive oil, 1 small onion, chopped, 5 oz. spinach, and more.

Yes, Spinach and Sun-Dried Tomato Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Sun-Dried Tomato Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions